Black Eyed Pea Chili
Rethink the traditional chili with this new version! Black eyed pea chili is hearty, meaty, and full of Southern flavor! Tender black eyed peas, ground beef, and spicy sausage all simmered together in a yummy broth.
When cold weather shows up, easy hot soups like chili show up more often in the dinner rotation. I could eat soup every night of the week. Seriously, I even eat them in the summer!
Soups, stews, and chili recipes are those one pot meals that make weeknight prep easy. And they are great for using up those little bits of leftover vegetables.
Speaking of vegetables, this chili version uses black eyed peas, which kicks things up a few notches and adds some Southern comfort vibes.
It’s the perfect cold weather meal, especially with skillet cornbread, especially for New Year’s Day!
Complete Your Soup Meal
Appetizers: Chips & Salsa | Crackers & Ranch Dip
Bread: Skillet Cornbread | Garlic Knots | Garlic Bread
Sides: Green Beans | Baked Rice
Salads: 1905 Salad | Greek Chopped Salad
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Meat: I use a combination of ground beef and spicy pork sausage in this but you can use all ground beef or all sausage if you like. Ground turkey also tastes great.
- Tomatoes: Chili always has some tomato base so I use a mixture of tomato paste and diced tomatoes. Substitute Rotel or crushed tomatoes if you like.
- Peas: I like to use frozen black eyed peas because they are so easy and have a great texture. You can always use dried ones and prepare them ahead of time. If you need to use canned, be sure to drain and rinse them well. And add them later in the cooking process so they don’t get too mushy.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Black Eyed Pea Chili
- Brown the ground beef and sausage in a large pot, over medium heat, until no longer pink. Drain and return to the pot.
- Stir in the onion and garlic. Cook for 4-5 minutes or until the onion starts to soften.
- Stir in the spices and black eyed peas. Cook for 4-5 minutes. Pour in the diced tomatoes, tomato paste, and broth. Stir to combine.
- Bring everything to a boil and then turn the heat to low. Simmer for 20-30 minutes or until the peas are tender. Remove from the heat and season with salt and pepper. Enjoy warm!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Keep any leftovers in an airtight container, in the refrigerator, for up to 5 days. It tastes amazing the next day when all the flavors are a little stronger.
I like to reheat mine in a pot on the stove top. The black eyed peas can pop when you microwave them and can make a mess.
Make this ahead of time and freeze for up to 3 months! You’ll definitely get ahead for the holidays that way.
Best Chili Toppings
- Sour cream
- Shredded cheese
- Sliced jalapeno
- Crackers
- Tortilla chips
- Avocado
- Cilantro
More Easy Soup Recipe
- Cowboy soup
- Santa Fe soup
- Busy Day soup
- Stuffed bell pepper soup
- Spicy lasagna soup
- Chicken tortellini soup
Frequently Asked Questions
I prefer to use the frozen ones because they are easier and keep their texture better but you can also use canned or dried peas. Dried beans will need to be soaked and cooked ahead of time. And if using canned, drain and rinse them well.
Absolutely! Brown the ground beef and sausage first. The add the browned meat and remaining ingredients (except the peas) to the slow cooker. Cook on low for 3-4 hours or on high for 2. Stir in the peas about 30 minutes before eating.
Recipe Tips & Tricks
- Broth swaps: Substitute some beef broth for your favorite beer or chicken stock for different flavor.
- Protein options: Use turkey sausage instead of ground beef for leaner version. Just add more spices. Add in some kidney beans if you want more beans.
- Boost smokiness: Try smoked paprika and chipotle powder for a more smoky flavor.
- Add veggies: Toss in diced green or red bell peppers, carrots, and celery for more vegetables.
- Best toppings: Top with sour cream, shredded cheese, and sliced jalapeños take it over the top.
This black eyed pea chili recipe is a new spin on the traditional chili. Who doesn’t love a Southern spin and added vegetables?!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Ingredients
- 1 pound lean ground beef 93/7
- 1 pound hot pork sausage ground
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 6 ounces tomato paste
- 1 14.5 ounce can diced tomatoes
- 15 ounces frozen black eyed peas
- 3 cups beef broth
Instructions
- In a large pot over medium heat, brown the ground beef and pork sausage. Drain if desired.
- Add the onion and garlic. Cook for 5 minutes or until the onion is tender.
- Add the spices and black eyed peas to the pot. Stir and cook 5 minutes.
- Pour in the diced tomatoes, tomato paste, and beef broth. Stir to combine.
- Bring to a boil and reduce heat to a simmer. Simmer for 20-30 minutes or until the peas are tender.
- Remove from heat and season with salt and pepper if desired.
- Enjoy hot!
October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!
#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Venison Chili from Cheese Curd In Paradise
- Colorado Green Chili fromThe Fresh Cooky
- Leftover Roast Pork Chilifrom A Day in the Life on the Farm
- Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
- Instant Pot Chili from Devour Dinner
- Chili con Carne from Karen’s Kitchen Stories
- Smoked Turkey Chili from Palatable Pastime
- My Dad’s Contest Winning Chili from The Spiffy Cookie
- Instant Pot Pork Green Chili from Hostess At Heart
- Pork Chili from Art of Natural Living
- Black Bean Sweet Potato Chili from Life Love and Good Food
- White Chicken Chili from Kathryn’s Kitchen Blog
- Pumpkin Chili from Jen Around The World
- Vegan Butternut Squash Chipotle Chili from Magical Ingredients
- Cincinnati Chili from An Affair from the Heart
- Grilled Pork Tenderloin Chilifrom The Freshman Cook
- Texas Chili from SmartyPantsKitchen
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
